It's a pretty classic kimchi made with a house-made Vegan fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder.
"This is good kimchi with a well-judged heat and great balance - particularly in the acidity, which hasn't been allowed to get too high. The punch of ginger and garlic comes through well, and the texture still has good crunch." - Guild of Fine Food
We ferment this kimchi for at least seven days at 7 degrees celsius and 5 days at 18 degrees celsius, which means maximum flavour. Always keep in the fridge to slow fermentation.
Kimchi + Gochugaru Deadly Preserve 260g
wombok, fireflame chilli, red raddish, vegan fish sauce (soy), gochugaru, spring onion, ginger, garlic, soy bean paste, salt
Deliveries will be sent every Tuesday and Thursday. The cut off times are 10am on these days.